Indulge in the most amazing Vanilla Cheesecake. Velvety smooth, creamy cheesecake is full of vanilla bean and is nestled atop a buttery graham cracker crust, making for a perfect classic cheesecake. You can optionally top it with a delicious and fresh fruit compote. Every bite is a heavenly symphony of creamy indulgence!
This is the most delicious Vanilla Cheesecake! This lusciously smooth and creamy dessert is infused with lot of vanilla beans, resting on a delectable graham cracker crust. It embodies the epitome of a timeless cheesecake, perfect in its simplicity. For an extra touch of delight, you have the option to top it with a fruit compote, adding a burst of freshness.
For more cheesecake recipes, try Lemon Meringue Cheesecake, Apple Crumble Cheesecake and Biscoff Cheesecake.
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WHY THIS RECIPE WORKS
- Cheesecake: The cheesecake is perfectly creamy and rich and pairs perfectly with any fruit compote or can be enjoyed on its own.
- Vanilla: This cheesecake is full of vanilla bean, which gives it an incredible flavor.
- Graham Cracker Crust: The cheesecake sits perfectly on top of a graham cracker crust.
INGREDIENT NOTES
These are some of the key ingredients for this recipe. For a full list of ingredients, check out the recipe card below.
- Graham crackers or digestives cookies: We don't have graham crackers in Danmark, so I therefore use Digestive cookies. But if you can buy graham crackers then you can definitely use those instead if you want to make a graham cracker crust.
- Cream cheese: It's important that it's full-fat cream cheese and it's at room temperature when using it. Take the cream cheese out of the fridge 1-2 hours before baking.
- Sour cream: Measure and let the sour cream come to room temperature 1 hours before baking.
- Eggs: Take the eggs out of the fridge 1 hours before baking.
- Vanilla bean pod: This recipe has the vanilla bean from a whole vanilla bean pod. It can be replaced with 3 teaspoon of vanilla bean paste.
- Compote: Add any fruit compote on top of the cheesecake to add extra freshness. Swicth out the strawberries for any fruit like blueberries, blackberries, or raspberries. You can also simple top it with fresh berries.
STEP BY STEP INSTRUCTIONS - CRUST
Here is how to make and bake these Vanilla Cheesecake. This recipe needs a blender and stand mixer or electric hand mixer.
The full recipe is down below in the recipe card.
Before starting preheat the oven to 160ºC/ 325ºF conventional oven. Prepare a 22 cm / 9-inch springform pan lined with parchment paper in the bottom.
STEP 1: In a food processor, blend the digestive cookies and granulated sugar together until a fine sand-like texture. Melt the butter. Add the melted butter to the food processor and blend it together with the blended cookies.
STEP 2: In a 22 cm spring cake pan add parchment paper to the bottom. Add the cookie crumbs and press the cookie crust down with the bottom of a glass, and up against the side of the pan, so it’s well packed together and flattened out. Bake it for 10 minutes. Then let it cool down so that it’s cool to touch.
STEP BY STEP INSTRUCTIONS - CHEESECAKE
STEP 1: Split a vanilla bean pod in half by cutting it lengthwise. Scrape out the vanilla bean with a knife. Out of the 200 g/ 1 cup of sugar take 1 tablespoon out of it and add it to the cutting board. With the knife, rub the sugar and vanilla bean together until well combined and fragrant.
STEP 2: In a bowl of a stand mixer, using the paddle attachment, or using a hand mixer cream the cream cheese for 1 minute on low speed. Then gradually add the granulated sugar. Scrape down the sides of the bowl and add the vanilla bean sugar and mix it together on low speed.
STEP 3: In a small bowl, mix together the sour cream and cornstarch until smooth. Mix until combined. Then add one egg at a time and let it mix on low speed until combined.
STEP 4: Pour the cheesecake batter into the spring pan. Bake it for 1 hour and 10 minutes in a water bath (see details in recipe below).
STEP 5: After it's baked, let it cool down for 1 hour in the turned off oven with the door popped open. Once at room temperature, place it in the fridge, covered with plastic wrap. Let it set for at least 6 hours, preferable overnight.
STEP BY STEP INSTRUCTIONS - STRAWBERRY COMPOTE
STEP 1: Add all of the ingredients to a medium sized saucepan and heat it up to a bubble. Once it starts bubbling, take it down to a medium heat and let it simmer for 15 minutes. While it cooks, give the strawberries a stir once in a while. Pour the compote into an airtight container. Place it in the fridge until cold.
EXPERT BAKING TIPS
- Use a kitchen scale: My default setting for my recipes is grams. It is the most precise way of measuring out your ingredients, I therefore highly recommend using a kitchen scale.
- Don't over mix your batter: I always use a spatula after everything has mixed together, to give it one final gentle fold together. This makes sure everything in the bottom of the mixing bowl has been mixed into the batter.
- Light vs. dark baking pans: For the best result, use an aluminum baking pan, greased with butter and lined with baking paper in the bottom. Aluminum pans are light in color and therefore attract less heat. That means it bakes more gently which results in a softer cake. If you use a black baking pan it'll attract a lot more heat. That will then give a darker crust, which can result in a dryer cake.
FAQ
Give the cheesecake pan a small shake, it's only slightly jiggling in the center of the cheesecake then it's done.
Yes, replace it 1:1 with full-fat greek yogurt.
Yes, preserve the vanilla cheesecake (excluding the compote), ensure it is securely wrapped with plastic wrap and a layer of aluminum foil, then store it in the freezer for a maximum of 3 months. When ready to serve, allow it to defrost in the refrigerator overnight and add the compote shortly before serving.
STORAGE
Store the Vanilla Cheesecake in the fridge in an airtight container. Cheesecake it is best enjoyed within 3-4 days.
Other Cheesecake Recipes To Try
Make sure leave a STAR REVIEW if you loved this recipe! Make sure to tag me on Instagram @juliemarieeats. To get more ideas by following me on Pinterest.
Vanilla Cheesecake
Ingredients
COOKIE CRUST
- 250 g digestive cookies
- 1,5 tablespoon granulated sugar
- 90 g butter melted
CHEESECAKE
- 600 g cream cheese full fat, room temperature
- 200 g granulated sugar
- 1 vanilla bean seeds scraped or 3 teaspoon vanilla paste
- 150 g sour cream 18% room temperature
- 1 tablespoon cornstarch
- 3 large eggs room temperature
STRAWBERRY COMPOTE (OPTIONAL)
- 400 g strawberries frozen or fresh, can also be switched out for blueberries, blackberries or raspberries
- 3 tablespoon granulated sugar
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
Instructions
COOKIE CRUST
- Preheat the oven at 160ºC/325ºF, conventional oven.
- In a food processor, blend the digestive cookies and granulated sugar together until a fine sand-like texture. Melt the butter. Add the melted butter to the food processor and blend it together with the blended cookies.250 g digestive cookies, 1,5 tablespoon granulated sugar, 90 g butter
- In a 22 cm/ 9-inch spring cake pan add parchment paper to the bottom. Add the cookie crumbs and press the cookie crust down with the bottom of a glass, and up against the side of the pan, so it’s well packed together and flattened out. Bake it for 10 minutes. Then let it cool down so that it’s cool to touch.
CHEESECAKE
- Keep the oven temperature at 160ºC/ 325ºF conventional oven.
- Split a vanilla bean pod in half by cutting it lengthwise. Scrape out the vanilla bean with a knife. Out of the 200g (1 cup) of sugar take 1 tablespoon out of it and add it to the cutting board. With the knife, rub the sugar and vanilla bean together until well combined and fragrant.1 vanilla bean
- In a bowl of a stand mixer, using the paddle attachment, or using a hand mixer cream the cream cheese for 1 minute on low speed. Then gradually add the granulated sugar. Once all the granulated sugar is added, scrape down the sides of the bowl and add the vanilla bean sugar and let it mix for 1 minute on low speed.600 g cream cheese, 200 g granulated sugar
- In a small bowl, mix together the sour cream and cornstarch until smooth. Add it to the cream cheese and let it mix on low speed until combined. Then add one egg at a time and let it mix on low speed until combined. Once all the eggs have mixed in, scrape down the sides of the bowl and give it a final mix to make sure all the ingredients have incorporated.150 g sour cream 18%, 1 tablespoon cornstarch, 3 large eggs
- Pour the cheesecake batter into the spring pan.
- Boil up water in a kettle. Place the springform pan in a 25 cm/10 inch cake pan. Place the cake pan in another baking pan or roasting pan and fill it with hot water ⅔ up the side of the pan. This method will prevent water from getting into the crust.
- Alternatively, add a triple layer of aluminium foil around the cake pan to safely seal it from the water before placing it in a water bath. There might be a possibility of water leaking in, so make sure it's covered well if choosing this method.
- Bake for 1 hour and 10 min.
- Once the time has passed, give the tray a very gentle shake. The cheesecake should still be a bit wobbly in the middle. Turn off the oven and have the oven door slightly open and let the cheesecake cool down in the oven for 1 hour.
- Then take it out of the oven and remove it from the water bath. Take off the aluminium foil and place the cheesecake on a cooling rack. Let it cool down for 1 hour to room temperature. Once at room temperature, place it in the fridge, covered with plastic wrap. Let it chill for at least 6 hours, preferable overnight.
STRAWBERRY COMPOTE (OPTIONAL)
- Add all of the ingredients to a medium sized saucepan and heat it up to a bubble. Once it starts bubbling, take it down to a medium heat and let it simmer for 15 minutes. While it cooks, give the strawberries a stir once in a while. Pour the compote into a flat surfaced bowl, so it can cool down faster, and cover it with plastic wrap. Place it in the fridge until cold.400 g strawberries, 3 tablespoon granulated sugar, 1 tablespoon lemon juice, 1 teaspoon vanilla extract
- Release the cheesecake from the springform and move the chilled cheesecake to a serving dish. Add the strawberry compote on top of the cheesecake and even it out. Place it back in the fridge until ready to serve.
Sheila
I've made this vanilla cheesecake, and my family and friends love it ❤️
Thank you so much for sharing this recipe.
Genesis Reyes
My family loved this cheesecake. I’ve made it twice now. I love how the measurements are also displayed in the step by step instructions. Easy to follow!